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If you haven’t tried this recipe please give it a go. Its just a simple side that is delicious and the capsicums are cooked in just the right amount of heat to release a sweet taste.
I used banana capsicums for this recipe, if you were to use the larger capsicums you could roast them over an open flame turning with tongs until all sides were roasted.
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Warming, comforting and silky smooth.
These words express how beautiful this pumpkin soup is.
Gone are the days of making pumpkin soup by boiling all the vegies in a pot with stock.
My new favourite way to cook pumpkin soup is just how pumpkins should be cook. Roasted!
Pleasant Roast Pumpkin Soup 2015-04-21 08:35:58 Serves 4
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I got the inspiration for this sauce from my dad as he slow smoked some pork ribs with his homegrown tomatoes and figs. It tasted divine, so I needed to give the sauce a paleo makeover.
Coconut aminos
Chunky Tomato and Fig Sauce 2015-03-18 14:10:56 Yields 270
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Prep Time
8...

I used my homegrown cherry tomatoes in this recipe today. I have never had a problem growing cherry tomatoes, I just have a problem with the over supply I get.
Tomato Tart 2015-03-14 15:23:13 Serves 4
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Prep Time
10 min
Cook Time
30 min
Total Time
40...

A delicious quick starter or even a side of spiralled zucchini tossed or fried in hot garlic and oil. Add a chilli if you desire.
Zoodle Aglio e Olio (Zoodles with garlic and oil) 2015-04-19 16:38:44 Serves 4
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Prep Time
15 min
Cook Time
10 min
Total...

Eggplants are so versatile and taste great when accompanying a meat dish.
Ingredients
4 eggplants
Pinch of dried Oregano
Olive Oil for frying
3 pinches of Salt
Method
Slice off the stem of the eggplant and cut eggplant in half. Start to slice eggplant halves into wedge shapes.
Heat a frypan at medium low heat and add oil.
When oil is heated, cook eggplant wedges until...